Prepare to transform your dinner routine with the ultimate low-carb comfort food that will make your taste buds dance and your diet goals cheer! This Pesto Chicken Spaghetti Squash Casserole is not just another boring healthy recipe - it's a mouthwatering culinary adventure that proves nutritious eating can be incredibly delicious. Imagine creamy pesto, tender chicken, and perfectly roasted spaghetti squash all melted together with gooey mozzarella and parmesan cheese - this dish is about to become your new obsession!
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 medium spaghetti squash
- 2 cups cooked chicken, shredded
- 1 cup pesto sauce
- 1 cup mozzarella cheese, shredded
- 1/2 cup parmesan cheese, grated
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C). This will ensure that your casserole bakes evenly and thoroughly.
- Carefully cut the spaghetti squash in half lengthwise. Use a spoon to scoop out the seeds and any stringy bits from the center.
- Place the squash halves cut-side down on a baking sheet lined with parchment paper. Bake in the preheated oven for about 30-35 minutes, or until the flesh is tender and can be easily shredded with a fork.
- While the squash is baking, prepare the chicken. If you haven't already cooked it, you can poach, grill, or sauté the chicken until fully cooked. Once cooked, shred the chicken into bite-sized pieces and set aside.
- In a large mixing bowl, combine the shredded chicken, pesto sauce, half of the mozzarella cheese, and half of the grated parmesan cheese. Season with salt and pepper to taste. Mix until all the ingredients are well incorporated.
- Once the spaghetti squash is done baking, remove it from the oven and let it cool for a few minutes. Using a fork, gently scrape the flesh of the squash to create spaghetti-like strands.
- Incorporate the shredded spaghetti squash into the chicken and pesto mixture, stirring until everything is well combined.
- Transfer the mixture into a greased 9x13 inch baking dish, spreading it out evenly. Top with the remaining mozzarella and parmesan cheeses.
- Bake the casserole in the oven for an additional 15-20 minutes, or until the cheese is melted and bubbly and the edges are slightly golden.
- Once done, remove the casserole from the oven and let it cool for about 5 minutes before serving. This will help it set and make it easier to serve.
- Serve warm and enjoy your delicious Pesto Chicken Spaghetti Squash Casserole!
Tips
- Choose a ripe, firm spaghetti squash for the best texture and flavor.
- To make shredding squash easier, let it cool for a few minutes after baking.
- For extra flavor, consider using homemade pesto or roasting the chicken with herbs.
- If you're short on time, rotisserie chicken works great as a quick protein option.
- Don't overcook the squash - you want strands that are tender but not mushy.
- For a crispy top, broil the casserole for 2-3 minutes at the end of baking.
- This dish reheats well, making it perfect for meal prep and leftovers.
Nutrition Facts
Calories: 352kcal
Carbohydrates: 6g
Protein: 29g
Fat: 23g
Saturated Fat: 8g
Cholesterol: 71mg
